Recipe of the Month – Kudu Wellington

By Ilala Lodge on May 19, 2016

May’s Recipe of the Month from the culinary team at Ilala Lodge is a succulent Kudu Wellington – Mushroom duxelles stuffed Kudu loin served with herb potato croquettes, honey glazed vegetables and a sherry jus.

Follow the easy steps below and impress the guests at your next dinner party with a meal straight from the Palm Restaurant kitchen.

1) Using a pairing knife, make an incision in the portioned kudu from one end and create a hole that runs through the loin to the other end. This hole will be for the mushroom duxelles, which will be piped in.

2) Heat the olive oil and butter in a large pan and fry the mushrooms over a medium heat with the sprigs of fresh thyme for about 10 mins, stirring often, until you have a softened mixture. Season the mushroom mixture, pour over dry white wine and cook for about 5 mins.

3) Next, add the cream for an additional 5 – 10 mins, or until all the wine and cream has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelles from the pan to cool and discard the thyme.

4) When the mushroom duxelles has cooled, put it in a piping bag and pipe the mixture into the kudu loin.

Potato and Herb Croquettes

1) Peel and roughly chop potatoes. Steam until very soft then mash and season. Set aside and allow to cool for 5 minutes, then stir through herbs.

2) Place a little flour, egg, and breadcrumbs in separate small bowls. Scoop up one tablespoonful of the potato mixture and roll into a log shape. Roll the croquette in the flour, shaking off any excess. Dip it in the egg and roll in the breadcrumbs to evenly coat.

3) Place on a tray lined with non-stick baking paper. Repeat with remaining potato mixture.

4) Place croquettes in the fridge to chill for 20 minutes.

5) Place the croquettes into a chip fryer and cook for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat, in batches, with the remaining croquettes.

Sherry Jus

1) Peel and chop the vegetables and add them along with the bay leaf to a saucepan. Place the pan containing the chicken necks and vegetables onto the heat and stir around until they start to turn brown, then add the tomato purée and the sherry.

2) Top the saucepan up until the chicken stock just covers the bones and gently bring the stock up to the boil and simmer for 5 – 10 mins.

3) Pass the stock through a fine sieve and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency and finish of by whisking in the butter.

4) Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed.

To book your spot at The Palm Restaurant at Ilala Lodge, or to find out more about the range of dishes on offer, simply contact us on reservations@ilalalodge.co.zw or +263(13) 44737/8/9.